Gnocchi with Mussel Sauce

Fill a large pot halfway with water and bring it to a boil over medium-high heat

Score a ring around the center of each one of 600 g of red potatoes

Add the potatoes to the boiling water and cook until fork-tender. Drain the potatoes until completely dry

Peel the potatoes

Crush the potatoes with a fork until finely mashed and able to stick together

Sprinkle 60 g of all-purpose flour, in batches, over the mashed potatoes. Knead constantly to obtain a smooth and soft dough

Dust a surface with all-purpose flour and roll the dough to obtain 3 cm thick cylinders. You can divide the dough to make it easier to roll it

Cut the roll into 3 cm pieces. Place each piece on the bench, flat-side down, and slightly press them

Cut 1½ cups of cherry tomatoes in half

Warm up a frying pan over medium heat

Add the tomatoes and extra virgin olive oil to taste in the pan. Toss and cook until the tomatoes start to brown

Add salt to taste and stir

Add 24 mussels on the half shell

Add 1 cup of white wine

Cover the pan for 7m to cook the mussels

Add 2 tbsp of picked parsley leaves to the mussels

Add extra virgin olive oil to taste and toss. The mussels with white wine are ready

Fill another pot halfway with water and bring it to a boil over medium-high heat

Add salt to taste to the boiling water

Add the gnocchi in batches and let them cook until they float. Drain them and transfer to a bowl

Add 2 tbsp of extra virgin olive oil to a pan over medium-high heat

Add the gnocchi and cook both sides until golden brown. Plate them. The pan-seared potato gnocchi is ready

Add a portion of the Mussels with White Wine. The gnocchi with mussel sauce is ready

You are ready to impress! Enjoy!